Strawberry Cheesecake Dip
Just because it’s hot outside doesn’t mean you can’t have dessert! This fluffy, easy no bake Strawberry Cheesecake Dip is a strawberry cream cheese dip made with homemade whipped cream instead of Cool whip and makes a great snack for fruit, graham crackers, pretzels and more.
In case it’s not obvious with the overflowing amount of strawberry recipes I have, it’s probably my favorite summer fruit.
Mostly because you can pick your own fresh strawberries in PA starting in June.
Usually I end up with 5-6 pounds, so plenty of fresh berries to work with.
But because peak strawberry season is in June, it’s usually too hot to turn on the oven for my strawberry swirl cheesecake.
Sure, there’s strawberry cheesecake ice cream, but you have to wait for it to freeze (not to mention remembering to put the canister into the freezer before churning).
What better way to enjoy strawberries than with Strawberry Cheesecake Dip? It’s a no bake strawberry cream cheese dip with fresh strawberries and homemade whipped cream.
It’s similar to my Caramel Apple Cheesecake Dip but better suited for spring and summer.
Eat it with graham crackers, fresh strawberries, pretzels, and/or a spoon for an easy summer snack.
Or spread it on top of your bagel (it has cream cheese after all!) or a slice of angel food cake.
Serve it in mini phyllo cups like I did with my peanut butter fruit dip.
Or if you really want to be fancy, layer it into parfait glasses with cubes of angel food cake or sponge cake cupcakes.
Ingredients For Strawberry Cheesecake Dip
Ready to make strawberry cream cheese dip? Gather the following ingredients:
- Strawberries: Fresh strawberries work best as you need to chop and puree them. However, if you’re using frozen let them thaw first then drain excess liquid before proceeding.
- Heavy whipping cream: Typically no bake cheesecake dips are made with Cool Whip, but I made homemade whipped cream to fold into the filling.
- Cream cheese: Use a block of full-fat cream cheese (not whipped or in a tub). Using low fat and especially fat free may result in a watery filling.
- Powdered sugar: Sweetens the filling in addition to the strawberries
- Vanilla: Brings out the strawberry flavor
How To Make Strawberry Cheesecake Dip
To make your cream cheese strawberry dip, first puree half of your strawberries in a blender then strain.
If you don’t want to puree, you can skip this step and substitute strawberry jam without pectin, strawberry curd, or even strawberry sauce.
Next, beat your heavy cream on high speed until it thickens and stiff peaks form. That means when you pull the beater up, peaks will form and not fall over.
Transfer your whipped cream to another bowl and keep cold in the refrigerator.
In the same mixing bowl (no need to clean as long as you got all of the whipped cream out), beat together the cream cheese, sugar, strawberry puree, and vanilla until smooth and creamy.
Scrape down the bowl then fold in your whipped cream until no white streaks remain. Don’t know what that means? Learn how to fold whipped cream from The Kitchn.
Fold in your remaining chopped strawberries then transfer to a bowl. Refrigerate for at least 1 hour before serving with fruit, graham crackers, or pretzels.
More Strawberry Recipes
Enjoyed this strawberry dip recipe? Check out these other delicious recipes using strawberries:
Strawberry Cheesecake Dip
This fluffy, easy no bake Strawberry Cheesecake Dip is a strawberry cream cheese dip that makes a great snack for fruit, graham crackers, pretzels and more.
- 1 cup chopped strawberries
- 1/4 cup heavy whipping cream, cold
- 4 ounces (1/2 block or 4 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
- 2 tablespoons powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- In a blender, puree 1/2 cup strawberries. Strain to remove seeds.
- In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream on high speed until it thickens and stiff peaks form, roughly 2-3 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese, sugar, strawberry puree, and vanilla until smooth and creamy, about 2-3 minutes.
- Scrape down the bowl then fold in the whipped cream until no white streaks remain then fold in remaining 1/2 cup strawberries.
- Refrigerate for at least 1 hour before serving.
- Enjoyed this recipe? Check out my other strawberry recipes!
- For a fall twist, check out my Caramel Apple Cheesecake Dip.
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I don’t remember picking berries as a child, but I did take my girls whenever there was an opportunity. In fact, when we lived in France, there was a farm about half an hour from our house where you could pick all kinds of produce. We would come home with baby zucchini and thin green beans and tomatoes, etc. We loved it! It doesn’t get any fresher than when you pick it yourself.
Your strawberry dip looks wonderful, Carla, and I suspect that many in my household would just eat it with a spoon. :)
I’ve only ever picked fruit before, never veggies. There is a veggie farm I can do pick-your-own, but I havent made it there yet.
Spoon or fingers. Your choice ;)
My mind is reeling with what I could dip in here!
Use your imagination! :)
Sadly I think strawberry picking season is almost over here. I went earlier in May. I’m always surprised how fast I pick way too much and end up going home and wondering what to do with it all. Love this no bake treat for the heat!
Yea, I think TN strawberries are ready a lot sooner than PA strawberries. You can always buy frozen berries and thaw completely before using.
Oh yum! This looks delicious!
That would be so good on a bagel!
I’ve tried it, and it is a great way to start the day. Especially Mondays…
What refreshing dip. That was a lot of strawberries you picked.
It sure was! And they are all gone now. That means I’m being healthy right :D
Omg yes to everything about this dip. Easy, no oven and freaking delicious: it’s the trifecta of what makes a perfect summer dessert. I see myself eating this with a spoon. I think that’s the proper way to do it.
Or fingers! But spoons are more sanitary.
This makes me want to find a you-pick farm nearby! The dip looks amazing!
It’s definitely worth it, and you cant get fresher than that!
How can it be I was just thinking about some type of strawberry spread, earlier today?! Great post and beautiful photos!
Great minds think alike ;) Thanks Dan!
I just love this dip. Fruit dips are the coolest thing in the world. I must try this one.
And healthy! Always healthy.
It could be a hazard to get between me and a bowl of this dip.
I better get out of the way then!
YUM! This looks fabulous
My daughter just went strawberry picking–in our back yard!–and I have a bowl on the counter waiting for me.
Love this idea!
Sounds like you’re ready to make a big bowl of this then!
Fantastic suggestion! I love strawberries, and this year I can’t complain: I don’t know what’s happening in my parents’ garden, but they have had strawberries all year, which is a first (and good, too)!
Lucky you! If I had a bigger garden, I would so grow my own strawberries.
I plan on making this for my daughter’s 2nd birthday party.It’s strawberry shortcake.Could you make this night before you plan to serve it or is it best to make the day of?
Yes you can make it the night before.
Hello from London! :)
WooHoo! I can now make this, now that I have managed to convert the measures! lol…looks lush!
Carla, will the dip solidify? if not, any suggestions how to…I’d like to make a cheesecake with it (to fit a 9in tin so would need more adjusting!) … can you help please?
For now, I will make a loose cheesecakey base and have the dip on top, with strawberries mixed with a little jam (I think you call it ‘jello’?) in individual dessert glasses.
Thank you x
This recipe is for a dip and will not work for an actual cheesecake. If you would like to make this a cheesecake, go to my no bake recipe: https://www.chocolatemoosey.com/2012/08/17/no-bake-egg-free-biscoff-swirl-cheesecake-guest-post-for-a-culinary-journey/ Do not use the Biscoff spread. Instead, add strawberry puree and chopped strawberries into the batter.
Thank you so much for the quick reply…and the link.
Your site is wonderful, a definite bookmark for me.
Will the no-bake cheesecake work if I replace half of the amount of the full fat cream cheese with low fat cream cheese?
I haven’t used low fat cream cheese, but I imagine the texture would be the same.
Is powdered sugar the same as icing sugar?
Yes. You may also see it labeled as confectioner’s sugar.
Hi I made the strawberry cheesecake dip for a party and doubled the recipe.Although the taste was delicious it was very runny. Do you have any idea what I did wrong? I still served it with graham crackers and also fresh strawberries to dip as I did not know how to thicken it up. I am waiting to hear how everyone liked it as I sent it with my husband. Thank you
What kind of cream cheese did you use? Sometimes when you use low fat or fat free cream cheese, it tends to be watery compared to full fat cream cheese.
This is the best cheesecake I ever made, and I am a big fan of those. We ate half of it while still warm and it is delicious. Hope to be able to try it when cools down, if any is left:)
Which recipe did you make? This cheesecake dip is no bake, so I’m not sure what you’re referencing to about “while still warm.”
Yes, sorry, I was referring to Strawberry Shortcake Cheesecake, but now I see that my post appeared here.